Effects of Glutinous Rice Flour Substitution with Durian Rind Powder

Abstract

Durian is a fruit that has become increasingly popular with consumers in recent years. This has caused the industry a major problem because the parts of the rind that cannot be eaten have built up
in volume. The researchers, seeking a solution to this build-up of the inedible rind material, recognized
a solution, which was to process the durian rind into craft dough flour, which could be used to produce Thai handicrafts and thus provide better income and career development possibilities for farmers and their communities. In the experiment, the white part of Monthong durian rind was dried at 60°Celsius for six hours and then finely ground into a powder in a food processor at speed of 3, for 1 minute.
This grinding step was done three times. The powder was then sifted through an 80-mesh sieve with
a total moisture content target of not higher than 14%. The durian rind flour was then blended with glutinous rice flour at the proportions of 25, 50 and 75% durian rind powder to glutinous rice powder. These blends were examined by five academic and business craft experts, who concluded that the 50% blend had the optimal level of the characteristics of sturdiness, softness, smoothness, and immovability